Directions

Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.

After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

This is a very good recipe. I didn't have the Chinese spice so I mixed Herbs De Provence with the finely chopped Garlic and Rosemary. I also cooked a whole duck (put some of the spices inside the duck while cooking. For the wine sauce I used a blackberry port and raspberry/blackberry jelly. This was a great meal for three or four people.

The wine I used was kind of dry, so I added a little bit more of the jelly/jam. Ran out of the five-spice powder, so I also substituted it with a little bit of mixed herbs. It still turned out really good. Will definitely make this again!

I loved the cooking method for this duck and will do again. I had two duck legs, so I used an 8x8 pan, and only had dried rosemary. I put about a Tbsp of olive oil, with rosemary and five unpeeled garlic cloves (I was afraid they would burn without the peel and they almost did anyway)on the bottom of the pan. Baked as directed. I used chipotle jam (no currant jelly) and added a bit of agave syrup for sweetness to the red wine mixture. The sauce really did add a nice flavor to the duck; I also added the drippings, after I poured off the fat, with rosemary to the sauce, ummm, ummm good! (Only problem was I used kosher salt on the duck and it was a bit too salty; stick to sea salt or use less next time.) Overall very good! Thank you for the recipe seattlelove.

This was absolutely delicious and very easy to execute. I followed the recipe as is. I did however reduce the sauce further after the 5 min simmer as it looked a bit thin. It resulted in too little sauce in the end. You want as much as possible as this sauce makes the dish. Served it with white wine risotto. Making it again for Christmas!!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.